Ingredients:
200g vegan margarine
1/2 cup caster sugar
1 1/2 cup plain flour
3 Tbsp cocoa powder
1 1/4 cup cornflakes
1/4 cup dried coconut
Icing:
1 cup icing sugar
2 Tbsp cocoa powder
3 Tbsp hot water
3-4 drops of peppermint essence, optional
1/4 cup walnut halves
Method:
Preheat oven to 180 degrees Celsius. Line a baking sheet with baking paper.
Cream the margarine and sugar until light and fluffy. Sift in the flour and cocoa powder and mix with a wooden spoon.
Gently fold in cornflakes and coconut. If the mixture is a little crumbly, add 1-4 tsp of water or maple syrup and mix.
Firmly press into small balls and flatten them slightly, placing them about 3 cm apart on the baking sheet.
Bake in the oven for ten to 15 minutes. Remove from the oven and leave for 5 minutes before moving to a wire rack to cool.
Prepare the icing by combining the icing sugar and cocoa powder in a bowl. Gradually add water. Mix well until the mixture is free of lumps and of a creamy consistency. Add essence before final mix. Add more water, if necessary.
Spoon a little icing on each cookie and then decorate with a walnut before serving.
